RECIPE: GARLIC MASHED POTATOES
- 7 cloves of garlic, roasted
- 4 Tbs unsalted butter
- 3 lbs of Yukon gold potatoes- peeled
- Kosher and pepper to season
- ½ cup heavy cream
- ¼ cup parmesan cheese, grated fine
- 1 Tsp olive oil
Preheat the oven to 400 degrees F On a sheet pan drizzle olive oil on the peeled garlic cloves, place in the oven and roast for 9 minutes but don’t burn the garlic. Remove and let cool. Once cooled, slice the garlic in thin slices and set aside.
In a measuring cup add the heavy cream and parmesan cheese together and whisk and set aside. Meanwhile, bring a large pot to a boil add salt and boil the potatoes for 15-20 minutes. The potatoes are ready when they are tender and slide off a fork when poked.
Remove the potatoes from the pot and drain well and transfer to a medium working bowl and add the butter, ¼ cup of the heavy cream/cheese mixture and the thin sliced garlic. Using a hand masher, break down the potatoes, butter and garlic enough so the hand mixer can whip the potatoes evenly. Using a hand mixer, whip the potatoes until light and creamy but still firm- about 1-2 minutes. While mixing, add the remaining ¼ cup heavy cream/cheese mixture and season with kosher salt and pepper to taste.
Transfer to a serving bowl
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.